Author Topic: Gelatin  (Read 2843 times)

Offline zacbwb

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Gelatin
« on: September 23, 2010, 07:45:13 AM »
Hello everyone, I was wondering if I could get some explanations on how I should use gelatin.  When should I add it to the carboy as well as how it should be prepared before adding it.  Any advice would be great!

I also welcome opinions on gelatin in general, has it worked well for anyone?  Would you recommend any different products?

Offline Jeff Renner

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Re: Gelatin
« Reply #1 on: September 23, 2010, 08:13:22 AM »
Add it after the fermentation has stopped.

I use a half a 1/4 ounce packet per five gallons.  I suspend it in about 3/4 cup of cold water, then heat it to near boiling in the microwave, stopping to stir it every once in a while.  If you bring it to a boil, you will get lumps which will be wasted.  Then I dilute it with a bit of beer and stir it into the carboy, stirring with a racking cane.

There are people who say not to boil it because it will denature the proteins.  That is silly.  Gelatin is denatured proteins.  It's prepared by boiling.  Further boiling won't hurt it at all, but it will make lumps that you can't easily get rid of.

It's really cool to watch the beer settle out from the top down, hour by hour.  A flashlight helps.
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Offline zacbwb

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Re: Gelatin
« Reply #2 on: September 23, 2010, 08:25:00 AM »
How long does it usually take for everything to settle?

Offline bluesman

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Re: Gelatin
« Reply #3 on: September 23, 2010, 10:03:23 AM »
Here's my method for 5 gallons of beer.

1. add 1 tsp gelatin to 8oz (cold water)
2. let stand for 30 min.
3. microwave until you see the first bubble (then stop microwave)
4. chill to 40F
5. add to chilled and kegged beer and gently stir.
6. allow 24 hrs to settle
7. force carbonate beer
8. blow out gelatin sediment and serve beer

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Offline zacbwb

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Re: Gelatin
« Reply #4 on: September 23, 2010, 11:07:03 AM »
Thanks! I'll give it a shot.

Offline Rhoobarb

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Re: Gelatin
« Reply #5 on: September 23, 2010, 11:29:53 AM »
...There are people who say not to boil it because it will denature the proteins.  That is silly.  ...
It stems from cooking or, more specifically, baking with gelatin.  Boiling reduces the gelatin's strength and causes a top film to form, which in turn causes lumps in your batter.  Lumpy Batter.  I think I saw them open up for Deep Purple in 1977.
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Offline redbeerman

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Re: Gelatin
« Reply #6 on: October 02, 2010, 06:11:53 AM »
Gelatin does work very well at lower temps.  I have found that it doesn't work as well at room temperature. YMMV.  I thought Lumpy Batter was a Frank Zappa tribute band. 8) :-\ ;)
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Offline ullarsskald1989

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Re: Gelatin
« Reply #7 on: October 02, 2010, 10:51:13 AM »
As we always bottle...

We will mix a packet of unflavored gelatin into 1 cup water, bring to a gentle boil while constantly stirring until smooth and then dissolve in our priming DME.

Slowly pour it into the bottling tun as the finished ale is siphoned in.

Bottle, cap, wait 2 weeks, enjoy.
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Offline jeffy

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Re: Gelatin
« Reply #8 on: October 02, 2010, 01:08:22 PM »
As we always bottle...

We will mix a packet of unflavored gelatin into 1 cup water, bring to a gentle boil while constantly stirring until smooth and then dissolve in our priming DME.

Slowly pour it into the bottling tun as the finished ale is siphoned in.

Bottle, cap, wait 2 weeks, enjoy.
This is interesting to me, as I always use gelatin in the keg. 
I take it that enough yeast stays in suspension to carbonate the bottles, but the beer drops clear quickly?  Is there a lot of sediment in each bottle?  Does it stay compacted on the bottom of the bottle better than without finings?
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Offline ullarsskald1989

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Re: Gelatin
« Reply #9 on: October 02, 2010, 07:26:51 PM »
This is interesting to me, as I always use gelatin in the keg. 
I take it that enough yeast stays in suspension to carbonate the bottles, but the beer drops clear quickly?  Is there a lot of sediment in each bottle?  Does it stay compacted on the bottom of the bottle better than without finings?

We have never had a problem with our ale or beer properly carbonating.  The gelatin helps the bottle lees settle out in a more solid mass; no more than 1/16 - 1/8 inch thick layer at the bottom, clarity is just fine.

Pouring carefully you leave no more than a couple of tablespoons behind with the lees.
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Offline phillamb168

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Re: Gelatin
« Reply #10 on: May 04, 2011, 01:08:24 AM »
Reviving this thread a bit - can one use gelatin in a keg that's already (or is in the process of being) carbonated?
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Offline skyler

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Re: Gelatin
« Reply #11 on: May 04, 2011, 01:33:03 AM »
Reviving this thread a bit - can one use gelatin in a keg that's already (or is in the process of being) carbonated?

Yep. As long as it's cold.

Offline phillamb168

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Re: Gelatin
« Reply #12 on: May 04, 2011, 01:56:40 AM »
Reviving this thread a bit - can one use gelatin in a keg that's already (or is in the process of being) carbonated?

Yep. As long as it's cold.

Would you say it's necessary to hacksaw off a bit of the dip tube, or will it be ok to just suck up a bit? I don't wanna have gelatin bits in all my pours ;)
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Offline jeffy

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Re: Gelatin
« Reply #13 on: May 04, 2011, 04:28:38 AM »
Reviving this thread a bit - can one use gelatin in a keg that's already (or is in the process of being) carbonated?

Yep. As long as it's cold.

Would you say it's necessary to hacksaw off a bit of the dip tube, or will it be ok to just suck up a bit? I don't wanna have gelatin bits in all my pours ;)

Not necessary.  You'll get one beer with sludge, then it'll be clear pouring.
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Offline phillamb168

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Re: Gelatin
« Reply #14 on: May 04, 2011, 04:54:19 AM »
Reviving this thread a bit - can one use gelatin in a keg that's already (or is in the process of being) carbonated?

Yep. As long as it's cold.

Would you say it's necessary to hacksaw off a bit of the dip tube, or will it be ok to just suck up a bit? I don't wanna have gelatin bits in all my pours ;)

Not necessary.  You'll get one beer with sludge, then it'll be clear pouring.

Cool. Thanks guys!
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